Caramel Hazelnut Swirled M&M Chocolate Chip Cookies

These cookies were totally a last minute "what can I do to chocolate chip cookies to make them better" creation.  I had zero inspiration until I walked down the peanut butter aisle at the grocery store this morning and saw the Jif Salted Caramel Hazelnut Spread.  And angels did sing, because ever since I made these cookies and these cookies, I want to swirl nutella into everything.  I decided that it would be amazing swirled into the M&M chocolate chip cookies that my oldest Hungry Puppy asked me to make for her last STEM meeting.  And since I can never just send plain chocolate chip cookies, I had to make them better.  Like I am constantly trying to one up myself.  There are worse things, I suppose.  These deliciously perfect cookies are full of chocolate chips and M&Ms and swirls of luscious salted caramel hazelnut spread.

Caramel Hazelnut Swirled M&M Chocolate Chip Cookies

1 cup (2 sticks) butter, room temperature
1/2 cup butter flavor shortening
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
2 eggs
2 teaspoons Vanilla Butternut flavoring (or just use vanilla)
4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semi sweet chocolate chips
1 1/2 cups mini M&Ms
1 cup Jif Salted Caramel Hazelnut Spread (or just use Nutella)

Preheat the oven to 375F.  Line a baking sheet with parchment paper.

In a large bowl (or use a stand mixer) cream together the butter, shortening, sugar, and brown sugar, until blended and smooth.  Beat in the eggs and vanilla until incorporated.  Add two cups of the flour, the baking powder, baking soda, and salt, and beat until combined.  Add the remaining two cups of flour and beat until almost incorporated (you should still see flour in the dough).  Add the semi sweet chips, and mini M&Ms, and beat until evenly distributed, and no more streaks of flour remain.  Turn the dough out onto a large piece of wax paper and spread out flat.  Spoon dollops of the hazelnut spread all over the cookie dough, then fold the dough over once or twice to swirl the hazelnut spread, not incorporate it.  

Scoop the dough into tablespoon size balls and place on the prepared baking sheet.   Place in the preheated oven and bake for 8 to 9 minutes, or until the edges are just golden brown and the centers are set.  Remove cookies from the oven and let cool on the pan for several minutes.  Transfer cookies to a cooling rack to cool completely.  Makes about 7 dozen (about 85) cookies.

Enjoy!  -Cardamommy